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Topic: Brie Center Hard - No Bloom Cause? (Read 1967 times)

Okay guys I tried to find this and can't, although I'm sure it's on here somewhere. What stops brie/camembert from getting soft in the center? Taste great but just won't develop the soft pasty center. Also having a problem getting the PC to grow. Had a brownish paste on the outside so I scraped that off and sprayed a little PC mixed in water with a little salt and sugar.

It's the PC that makes the cream soft. If it doesn't cover the outside then it's little "roots" don't invade the cheese and break it down.PC likes a fairly high humidity to grow, however if the temperature is also high then you end up with slipskin as the tendrils don't grow all the way to the center.My second batch I kept at 9C and they took an extra week or two to fully mature but compared to my first batch, which had matured only half way through, they were great.The brownish paste may have been B Linens.

Thanks a million SS. I scraped the brown mold off and re-salted the surface. It is dry now and I put the cheese back into the cave in a ripening container at the prescribed temp and RH. We'll see if this all helps.